From Ocean to Plate

Ripe tomatoes, fresh leafy greens and homemade cheese — a light start to dinner.

Sea urchin from Murmansk, lime and ponzu sauce — the taste of the cold northern sea.

Japanese "Murotsu", size three, served with lemon.

Fresh sea bass crudo: thinly sliced carpaccio-style, coarse salt, chili pepper and olive oil — served crudo and tataki style.

Fresh red sea bream crudo: thin slices, olive oil and lemon.

A rare Japanese fish with a delicate, creamy flavor, thinly sliced crudo.

Tuna sashimi — firm texture and rich flavor, ponzu and wasabi.

Japanese yellowtail sashimi with ponzu and lemon.

Faroe Islands salmon sashimi, ponzu and lemon.

Scallop sashimi with ponzu and lemon.

Carabineros shrimp sashimi — a delicate, slightly sweet flavor, ponzu and lemon.

A rich seafood broth with octopus, squid, shrimp and mussels.

Kamchatka crab, steamed with butter and herbs.

Shrimp in ginger and honey — a spicy dish in the Thai style.

Vongole clams sautéed with olive oil, garlic and chili pepper.

Mussels sautéed with olive oil, garlic and chili pepper.

Squid on celery purée with cuttlefish ink.

Scallop baked with garlic and herbs.

Baked with garlic and fragrant herbs — a RICO signature dish.

Baked with potato gratin, tomatoes and olives.

Pan-fried with butter and lemon juice.

Grilled octopus with baby potatoes.

Grilled shrimp with garlic and herbs.

Classic American cheesecake made with cream cheese.

Italian dessert made with mascarpone and coffee.

Crumbly shortcrust pastry with a delicate lemon cream.

Traditional Italian ice cream with nuts.

Lemon-lime or blackcurrant — your choice.